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Homemade waffle recipes with custard

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Appetizing waffles, soft inside and with a crispyA fine morning breakfast on top. It will be ideal if you add a delicate custard with vanilla and nut to the plate. Pieces of wafers set off a creamy taste, giving an exquisite delight to connoisseurs of sweet desserts. Try this delicacy at least once, you will forever include it in your favorite foods list.

Ingredients:

  • Flour - 0.3 kg
  • Milk - 0,3 l
  • Yogurt - 125 g
  • Butter - 125 g
  • Two eggs
  • Sugar - 0,2 kg
  • Baking Powder - 1 tsp.
  • Soda - 1,5 hours.
  • Cinnamon - 2 tsp.

For cream:

  • Milk - 0,2 kg
  • Four yolks
  • Cream 33% - 150 g
  • Sugar - 80 g
  • Nuts - 80 g
  • Flour and starch - 12 g each
  • Curd cheese - 150 g

Cooking method:

  1. To prepare the dough, combine the flour with sugar in the bowl (reed will add a bright taste and saturation to the dessert), soda, baking powder and cinnamon. Mix all the ingredients with a whisk

  2. In another container, pour the milk, add two yolks and low-fat yogurt without additives. Melt butter, lightly cool, pour into milk and mix

  3. Combine flour mixture and milk emulsion, again carefully mix

  4. Whisk the two squirrels with a mixer until lush, firm foam. Proteins are better to pre-cool and whisk gradually, increasing the speed. Put the whipped protein mass in a mixture of flour and milk, gently mix. Use a waffle iron or fill the batter with silicone molds and bake in the oven

  5. Take for the cream any peeled and friedNuts. Put them in a saucepan with a thick bottom, add milk, cream and seeds of vanilla pod. You can use vanillin or extract, but they will give the cream a less expressive taste. Put the mixture on medium heat and bring to a boil. Set aside and let it brew for half an hour

  6. Pour the milk mixture into a bowl and chop the nuts with a blender

  7. Mix corn starch, flour and sugar in a container. Add to them four yolks and mix well so that there are no lumps in the mixture

  8. Strain the nut emulsion and pour into the yolks, stirring well.

  9. The resulting mixture is poured into a saucepan and heated on low heat, stirring, until it begins to thicken. Finished mousse cool, cover with a film and place in the refrigerator

  10. Before use, add to the mousse the cooled curd cheese (Hochland or Almette) and whisk until creamy consistency

  11. Wafers pour cream, sprinkle with chopped nuts and serve to the table

Pay attention to: